That’s what I was thinking. It happens naturally.
I’ve been working at Coors in Golden, CO for the last 22 years making the malt, not brewing the beer. However, I did find this article that may answer your questions:
I’m guessing that they add CO2 because of this:
“Another method, faster and more efficient, and normally used in big breweries – it is better for high production – is also accessible for home brewers. This alternate method, called forced carbonation, is to add the CO2 into the beer. The CO2 is added to the beer using a cylinder of compressed gas. Pressure gauges, hoses, connectors, and regulators are required when putting CO2 into the beer when using pressurized cylinders. In this way the brewer has more control over the volume of CO2 inside the beer and the beer is ready to be consumed in approximately two days.”
Just my $0.02
Its called Krausening
Adding small bit of wort (unfermented beer) to the beer
As it ferments creates CO2 to give it its fizz
Problem is takes time , modern brewers are in too much of hurry to push their swill out the door use bottled CO2 to the beer
Its called Krausening
Adding small bit of wort (unfermented beer) to the beer
As it ferments creates CO2 to give it its fizz
Problem is takes time , modern brewers are in too much of hurry to push their swill out the door use bottled CO2 to the beer